Cold Poached Salmon

It's all about the broth here! Feel free to amp up the herbs until you get your desired flavor intensity.

Course Dinner, Main Course, seafood

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 138kcal

Author Kathi & Rachel

1 large salmon fillet - cut into steaks leaving skin on
2 tablespoons olive oil
1 onion chopped
3 cloves large garlic chopped
1/4 cup or more of fresh chopped parsley
2 tablespoons heaping fresh chopped tarragon
1 tablespoon fresh chopped thyme
2 in lemons - one juiced one sliced (throw the juiced one there too for good measure!)
cups About 4 of water - enough to cover salmon
1/2 teaspoon salt
1/4 teaspoon pepper

Heat olive oil in large skillet. Add onion and garlic. Cook until soft.
Add remaining herbs and lemon. Cook an additional minute or so to release the flavors.
Add water, salt and pepper.
Bring to a boil and simmer 15 minutes or until flavors are fully infused. Reduce heat to a simmer.
Immerse salmon into poaching liquid - skin side down. Do not flip during cooking - it will crumble your fish. Cook fish about 8-12 minutes depending on thickness. Remove from liquid and place on tray. Slide spatula between salmon and skin to remove.
Chill for at least 3 hours before serving.
Serve with fresh cucumber if desired.